- Prepare, season, and cook a variety of dishes according to recipes and quality standards.

- Prepare and cook meats, poultry, seafood, and fish using appropriate cooking techniques.

- Clean, portion, trim, and marinate meats and fish for service.

- Demonstrate robust knife skills for chopping, slicing, dicing, filleting, and portioning ingredients safely and efficiently.

- Ensure all food is prepared and presented to the highest quality standards.

- Maintain cleanliness and organization of workstations, equipment, and kitchen areas.

- Follow food safety, sanitation, and health regulations at all times.

- Monitor food inventory and report shortages or quality concerns to the kitchen supervisor.

- Assist with receiving, storing, and rotating food supplies.

- Work efficiently during busy service periods while maintaining attention to detail.

- Collaborate with the kitchen team to ensure timely meal preparation.

- Provide kitchen support for daily operations and special events hosted at the golf club.

- Perform other kitchen duties as assigned by the Head Chef or Kitchen Manager.

Benefits

LMIA Provided

📌 Cooks (Saint Marys)
🏢 Important Group
📍 Saint Marys